This creamy sausage rigatoni became my weeknight lifesaver the first winter I learned to cook meals for a busy household. I discovered the idea while trying to simplify a layered baked pasta dish: what if everything could be cooked in the same skillet, from raw pasta to sauce? The result was a rich, tomato-kissed cream sauce that clings to ridged rigatoni, flecked with savory crumbles of Italian sausage and bright pockets of wilted spinach. The texture is luxurious without being heavy; the rigatoni holds the sauce in its tubes, and each bite balances satisfying starch, fatty sausage, and a hint of acid from the tomato.

I usually make this when I want something impressive but quick. It took about 30 minutes from cold stove to table the first time I tested it on friends, and everyone asked for the recipe. The dish is flexible: use sweet or spicy sausage depending on your mood, swap in half-and-half if you prefer a lighter finish, or load it with extra greens for a fresher profile. I love how the leftover sauce soaks into the pasta overnight, making lunch reheats even better. This one-pan method saves cleanup and lets the flavors concentrate while the rigatoni cooks directly in the sauce and broth.

Ingredients

• Olive oil: 1 tablespoon. Extra virgin olive oil gives a fruity base note and helps brown the sausage. Choose a reliable brand with a bright finish for the best aroma.
• Italian sausage: 15 ounces crumbled. Pick mild or spicy pork sausage links and remove casings, or opt for pre-crumbled bulk sausage. Quality matters; a slightly higher-fat sausage yields a juicier, more flavorful sauce.
• Rigatoni: 8 ounces uncooked. The ridges and hollow center trap sauce—use a good brand like Barilla or De Cecco for al dente bite.
• Chicken broth: 1 cup. Low-sodium is best so you can control seasoning. If you prefer a richer base, use vegetable or chicken stock concentrated to taste.
• Heavy cream: 1 cup. This creates the silky, glossy mouthfeel. For a lighter version use half-and-half, but the sauce will be slightly thinner.
• Garlic: 4 cloves, minced. Fresh garlic brightens the sauce; avoid powdered for this recipe because fresh yields better aroma when sizzling with the sausage.
• Italian seasoning or Herbes de Provence: 1 teaspoon. A balanced blend of oregano, basil, and thyme complements the tomato and cream.
• Tomato sauce: 15 ounces. Use a good-quality marinara or tomato pasta sauce. A slightly chunky sauce gives texture while a smoother sauce creates a more velvety base.
• Fresh spinach: 5 ounces. Adds color, nutrients, and freshness. Baby spinach wilts quickly into the finished dish.
• Salt and pepper: To taste. Start with 1/2 teaspoon salt and 1/4 teaspoon coarse black pepper, then adjust.
• Red pepper flakes: To taste. Optional, for a pleasant heat lift; start with a pinch and increase if desired.

Instructions

Heat the oil: Put a large, high-sided heavy-bottomed skillet over medium heat and add 1 tablespoon olive oil. Let the oil shimmer but not smoke, about 30 seconds. Using a heavy skillet helps maintain an even temperature so the pasta can simmer gently without scorching. Brown the sausage: Add the crumbled sausage and cook over medium heat, breaking it up with a wooden spoon. Cook for about 5 minutes until no pink remains and edges develop light browning. Drain excess grease or carefully spoon it out to avoid an overly oily final sauce. Browning creates depth through Maillard reaction, which is key for savory complexity. Add pasta and liquids: To the skillet with sausage, add 8 ounces uncooked rigatoni, 1 cup chicken broth, 1 cup heavy cream, 4 cloves minced garlic, 1 teaspoon Italian seasoning, and 15 ounces tomato sauce. Stir thoroughly to combine, making sure the pasta is submerged as much as possible. The combination of broth and cream gives the pasta enough liquid to cook while the cream tempers the acidity of the tomato. Bring to a boil and simmer: Increase heat to medium-high until the mixture reaches a gentle boil, then reduce to maintain a steady simmer. Cover with a lid and let cook for 10 to 15 minutes, checking the pasta at around 10 minutes for doneness. Stir every few minutes to prevent sticking and ensure even cooking. The exact time depends on your stovetop and brand of pasta; look for an al dente texture with a slight bite. Wilt the spinach: When the pasta is just shy of al dente, add 5 ounces fresh spinach and stir. Cook for 2 to 3 minutes until wilted and integrated. Alternatively, remove the skillet from heat, place the spinach on top, cover, and let residual heat wilt it for about 4 minutes before stirring. This method keeps the greens tender and prevents overcooking. Finish and season: Cook a little longer uncovered if you prefer a thicker sauce, stirring to prevent sticking. Remove from heat and taste. Season with salt, coarsely ground black pepper, and red pepper flakes to your liking. Serve immediately while the sauce is glossy and warm.

Storage Tips

For short-term storage, cool the pasta to room temperature for no more than an hour, then transfer to an airtight container and refrigerate for up to 3 days. To freeze, portion into freezer-safe containers leaving a little headspace and freeze for up to 2 months. Reheat in a skillet over low heat with 2 to 4 tablespoons chicken broth or water to revive the sauce’s creaminess; heat slowly and stir often to avoid separating. Avoid microwaving at high power—gentle, even heat preserves texture.

Ingredient Substitutions

If you need to swap ingredients, use turkey or chicken sausage for a leaner profile, or Italian plant-based sausage for a vegetarian version; in that case, substitute chicken broth with vegetable broth and use a dairy-free cream alternative such as full-fat coconut cream or a cashew cream to preserve richness. Replace rigatoni with penne or ziti if needed; cook times are similar. If heavy cream is unavailable, combine 3/4 cup half-and-half with 1/4 cup whole milk plus a tablespoon of butter for a decent approximation.

Serving Suggestions

Serve this alongside a crisp green salad dressed with lemon vinaigrette to cut the richness. Garnish with a sprinkle of freshly grated Parmesan and a drizzle of good olive oil. For a heartier meal, pair with garlic bread or oven-roasted vegetables. This also makes a lovely centerpiece for casual gatherings—place the skillet on the table so guests can serve themselves and enjoy the rustic presentation.

Cultural Background

The combination of tomato, cream, and sausage draws inspiration from northern Italian comfort dishes that blend fresh dairy with robust cured meats. While not a traditional regional staple, this one-pan adaptation belongs to the modern cooking tradition that prioritizes convenience without sacrificing classic Italian flavor building blocks: garlic, herbs, quality tomato, and creamy dairy. The rigatoni shape is especially effective at holding rich sauces, which is why it is favored for hearty, meat-forward preparations.

Seasonal Adaptations

In spring and summer, lighten the dish by increasing the fresh spinach and adding a handful of halved cherry tomatoes at the end for brightness. In autumn and winter, swap spinach for kale, sautéed until tender, or add roasted butternut squash cubes for sweetness. For holiday occasions, finish with a scattering of toasted pine nuts and a few basil leaves to give the dish a celebratory feel.

Meal Prep Tips

To meal-prep, portion cooked pasta into individual containers and cool quickly before refrigerating. Keep a small container of extra sauce or broth to add when reheating to maintain creaminess. If prepping ahead for the week, cook the sausage and make the sauce base, then store separately from the pasta and greens; combine and heat for 5 to 7 minutes when you are ready to eat. This keeps textures optimal and prevents the pasta from absorbing all the sauce during storage.

This one-pan creamy sausage rigatoni is the kind of dish that turns busy nights into warm memories. Simple to execute, flexible to customize, and reliably delicious, it earns a permanent spot in my rotation. Cook it once and I guarantee it will become a requested weeknight favorite.